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Opening Gala today: Chef Cesare Chessorti in Maputo for full week of that ‘Extraordinary Italian Taste’
3:56 CAT | 21 Nov 2017
Facebook Cesare Chessorti (Courtesy photo)
On 21 November, the Italian Ambassador to Maputo, Marco Conticelli, will open the second ‘World Week of Italian Cuisine – the Extraordinary Italian Taste’ with a gala dinner at the Cardoso Hotel in which Italian dishes will be accompanied by Italian wines.
The second World Week of Italian Cuisine, which takes place simultaneously in more than 100 countries, comprises more than 1,500 events celebrating the tradition and innovation that Italian chefs manifest in their work, the dissemination of knowledge about Italian food and wine production and food education in schools.
As in 2016, activities in Mozambique will be possible thanks to the collaboration of ENAIP, the Italian professional technical training institution. Head chef Cesare Chessorti, from Como, will prepare specialties and typical Italian dishes in collaboration with Cardoso Hotel, this week’s main partner.
Dinner will include aperitifs, a film projection, Italian food and wine tastings, buffet with typical Italian dishes, gastronomic fairs and training workshops.
The activities will also take place at Spazio Italia (Av. Kenneth Kaunda, 277), the “Giovanni Falcone” Italian School in Maputo and the “Campo di Mare” Restaurant, thanks to ICE-Agency’s contribution to the promotion and internationalisation of Italian companies Italian restaurants in the capital, Italian importing companies and the local committee of the Dante Alighieri Association.
About the Chef: Cesare Chessorti
He was born in Lecco in 1954, and during these many decades he has achieved a lot of success in a distinguished career in the world of high cuisine. He begins in 1969 as an apprentice in the Gastronomia Origgi Erba, then becomes commis de cuisine at the Ristorante Ca Bianca, in Oggiono, until landing at the Grand Hotel Villa D’Este, where he will spend almost twenty years, reaching his apex in the position of executive chef at the municipal Casino in Campione d’Italia. Along the years Chessorti’s style becomes more and more mature and acknowledged, in with the times, thanks to numerous courses he attends, aware of the quality of the products of his land, infused with the memories of the many work placements he had in high level kitchens, like the one at the Ristorante Gualtiero Marchesi in Milan, or at Rouger Verger’s Moulin de Mougins. The result is a cuisine which is of local tradition, creativity combined with the professional use of the most advanced techniques, capable of giving life to dishes like the drops of scampi with Orsino garlic in sweet bell pepper sauce accompanied by a vegetable salad.
For more information on today’s gala at Cardoso Hotel Maputo you may go here
Source: Cardoso Hotel Press release
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